Pernod

In a few days I will profile the fabulous caterer Peter Callahan. A recent email exchange with Peter reminded me of my aperitif of choice over the Thanksgiving holiday. It was in New Mexico, sitting by a roaring fire, that I discovered the lovely concoction of Pernod and ice cold water. Admired by generations of artists, from Van Gogh and Manet to Wilde and Poe, for its unique color and refined taste, Pernod has been a popular drink in France for many years.

Pernod is generally considered a pastis, an anise-flavored liqueur, typically containing 40–45% alcohol by volume, hence the reason to mix it with water. The traditional mixture is four parts cold water to one part pastis. As a side note I have been told to never drink it with ice. When absinthe was banned in France in 1915, the major absinthe producers (then Pernod Fils and Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned wormwood component.

A premium liqueur, it boasts a natural anise flavor derived from a distilled blend of aromatic herbs. Its relative in Greece is Ouzo, in Italy Sambuca and in Turkey Raki. The exotic bouquet, when tasted neat, is potent and bittersweet, but with the addition of water, it turns milky-opaque and has a long, liquorice-like finish.

Chefs worldwide have an appreciation for Pernod's ability to flavor the meal without overpowering its natural taste. I’ve just discovered this wonderful mussel recipe that I plan to making over the weekend. As a general rule Pernod should be added at the end of the cooking process to yield the best flavor. Enjoy!


Mussels with Pernod And Cream
1 1/3 cups sliced leeks (white and pale green parts only)
1 1/4 cups dry white wine
2 pounds mussels, scrubbed, debearded
1/2 cup whipping cream
3 tablespoons Pernod
3 tablespoons chopped fresh parsley

Combine sliced leeks and dry white wine in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper.

Serve mussels with broth and good bread for dipping!
Serves 2

photos flickr